Happy Wednesday! It dawned on me the other day that next weekend is our Canadian Victoria Day holiday, which is essentially our first, and very celebratory, long weekend of the year. For my family, it marks the beginning of summer, the beginning of weekends at the lake, and, for me, the beginning of attempts to figure out how to pack up and serve towering layer cakes at the cottage. I started thinking about what I was going to bake and bring for the holiday weekend, and I realized that cupcake versions of my favourite cake recipes and combinations just may be the answer. Typically, I tend to choose layer cakes over cupcakes for most occasions (and clearly blog posts–this is my first ever cupcake post in the 9 months I’ve had this blog), but summer weekends, camping, time at the lake, picnics–these may all be perfect reasons to add more cupcaking to my to-bake list. Once I started brainstorming and translating my layer cakes into cupcakes, there were a few I was eager to do right away, and this was the first one to come to mind. Actually, I have several more coming this week for you, so let’s call this part 1 of several cupcake-themed posts, so stay tuned!

You may recall the Campfire Delight: 6-Layer Chocolate Malted & Toasted Marshmallow Cake I posted a few months back–I hold this one close to my heart. Truly. It’s in my top 3 cakes of all time, with the dark richness of the chocolate cake paired with creamy malt-infused Belgian chocolate frosting, and fluffy (but decadent) toasted marshmallow filling using real toasted marshmallows. For my taste, the combination of flavours and textures is simply to die for, so to turn it into mini campfire delights was a sweet way to start the week! I should also note that turning some of the cakes into cupcakes works well for that extra batter when you do make the cake version, as well as the remaining frosting and filling. A perfect little way to taste test your cake, share with the kids, or gain some extra neighbour love.

This was the original Campfire Delight Cake sliced, and as you can see, packing up this cake and serving summer-style may pose a few issues, so Campfire Delight Cupcakes it will be . . .

Essentially, a Campfire Delight Cupcake is the same rich, dark chocolate cake using premium Callebaut extra dark cocoa powder and buttermilk, injected with a dollop of Toasted-Marshmallow Filling, then frosted with a generous swirling of Malted Belgian Chocolate Frosting, and finally, some Dutch dark chocolate sprinkles and a chocolate malt ball. Delightful and decadent, all at once. Camping and convenience aside, cupcake versions of some of my layer cakes may be just the answer when you want a quick and easy dessert with the same flavours, or, well, for anyone who has a touch of the cupcake fever. I can also imagine these stacked up and served on a rustic chic outdoor wedding dessert table. Ohh, yes, I love that idea. Wedding do-over, please! Actually, wait, a wedding do-over has the potential for being a borderline scary thought.

Note Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or Ovaltine that is not brown in colour, you can add an extra 3 oz, or so, of melted chocolate.

Instructions

For the Cupcakes:

Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.

In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.

Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.

Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.

For the Toasted Marshmallow Filling:

Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)

In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.

Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

For the Malted Belgian Chocolate Frosting:

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.

Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).

Add whipping cream and beat on med-high speed for another minute.

Best used right away.

Assembly of the Campfire Delight Cupcakes:

Once cupcakes are cool, cut a cone shape hole from the top center of the cupcake downward, using a sharp paring knife or small spoon.

Using a small spoon, or piping bag fitted with plain round piping tip, fill the cupcake hole with Toasted Marshmallow Filling until it's level with the top of the cupcake.

Fill a large pastry bag (18") fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the Malted Belgian Chocolate Frosting in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.

Top with real chocolate sprinkles and chocolate malt candy, such as Whoppers or Maltesers.

Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!). If you do refrigerate, serve at room temperature.

Sigh. I wasn’t going to bake this weekend. Now, it seems I have to. =) These look FANTASTIC. Can’t wait to try them myself!! Do you order your dutch process cocoa online? I can’t seem to find it in stores here so was just wondering.

Rosie, I have been making this cake almost every single week since you posted the original recipe in the layer version. I cannot believe how good this recipe is! I have tried it with your icing, with simple melted chocolate and cream ganache, and with cherries and cream. We have even had it with coffee icing and also served hot, with strawberries and ice cream. I make it with espresso straight from the coffee machine, it’s strong!

Rosie, seriously – do you remember what I said about getting a Cake Book done. It’s time – past time! I need MORE time. Time to make these amazing treats. The only problem is I don’t know which one to start with. This is right up there I think at the top. Incredible lady!

Thanks Ashley! Sure, you can make the recipe without marshmallows. You can just do a vanilla frosting in place of it, or you can do all chocolate. I recommend the vanilla frosting for some of the inside layers!
Good luck and Happy Birthday to your brother!

You kill me! Everything you post is so beautiful! I want to make every recipe you post. I made my husband look at all of your beautiful cakes the other day, he was like WOW! I love to bake and thought I was pretty good at it ,then…..I found your blog! Thank You so much for sharing these delightful recipes!

I made these this weekend. Oh my gosh! They are incredible!! Heaven in my mouth. I don’t even like chocolate cake, and I loved them. Thanks for your blog. It’s so much fun to read, the pictures are wonderful to look at, and the recipes are fantastic to eat!!

I made these for the adult volunteers in our church children’s program yesterday. I used your chocolate SMB for the frosting and they were incredible. I received lots of rave reviews! Thank you so much for the recipe and for the tutorial on the SMB. That was so much fun to make!

I love looking at the gorgeous photographs of your baking! I happened upon your blog searching for an old fashioned recipe for cinnamon buns. I tried your recipe and they were AMAZING! They lasted a day, and there are only four in my family. They tasted just like my Grandma’s! Maybe better;)
I want to try these cupcakes for some children. My daughter is crazy over S’mores. Is the coffee flavour very noticable? It’s perfect for me, but maybe not my children. Can you suggest another liquid to add?
Thanks so much for sharing your creativity, talent and knowledge. You’re an inspiration!

Hi there! Beautiful, beautiful, beautiful site! I’m not sure if this has been asked before, but what type/brand of muffin pans do you use for your cupcakes? I have a few different pans (a Wilton one, an archaic 17th century looking one, etc) that I am incredibly disappointed in and am looking to buy new ones. All of your cupcakes throughout your site look so gorgeous and although it has so much to do with the batter, I also think it has to have something to do with the pans! Any and all help or recommendations would be very much appreciated! Thanks!

Hi Lena! Thank you for the sweet words! I have never actually attempted to freeze these cupcakes fully assembled/frosted, but if they are in an airtight container, I would imagine they would likely do just fine for up to a month or so. Please let me know how it goes, if you do. Hope this helps!

This is perfect timing. I’ve been asked to make chocolate cupcakes for a friend and these are perfectly indulgent. Also many thanks for the lemon curd advice to flavour Swiss Meringue Buttercream. I made 180 lemon drizzle cupcakes with your SMB for a wedding at the weekend and the taste was delicious. Thank you so much for your helpful advice and inspirational posts.

Love! Love! Love! These cupcakes were such a hit! What a perfect combo of textures and flavors! The chocolate mixture was such a great balance, being moist yet light and of course so flavorful without being too sweet. And the frosting….OMG….I couldn’t keep my fingers out of the bowl! Really enjoying your blog – finding baking inspiration almost daily. My husband and little boy are loving it xx

I didn’t have much faith in the runny cake batter but it turned out beautifully! Moist, light and flavourful. I substituted the ovaltine powder with another chocolate drink powder (Milo) and it was fine. I have tasted both ovaltine and Milo so I know they taste similar. Have gotten rave reviews from my friends who have tried it :)) Another substitution that I made was unsweetened chocolate instead of bittersweet. Good recipe!

I found your site from kay over at Pure Complex! So glad I stopped by, I just signed up to your posts too! Stop on over to say hello sometime at smartfoodandfit.com! My kids would go crazy for these cupcakes!

Hi, I just found your blog today and I can’t wait to make these cupcakes! I have a question about using the coffee, though. I’m not a big coffee drinker, and typically don’t like the bitter taste. But this is the second time I’ve heard of using coffee to make chocolate cake. (When I was in Spain a couple of years ago, I went to a bakery in Barcelona (Bubo, if you’re curious) that had what is supposedly the best chocolate cake in the world – and it was made with coffee, so I didn’t try it.) Do you taste the coffee in the finished product, and if so, can I replace it with something else? And why coffee in the first place – what does it do for the taste of the cake?

Thanks! I’m sure I’ll be trying many of these recipes in the next few weeks!

I want to make these for a friend’s birthday but I do not know if I can should make the frostings in advance since I still have to work. Rosie, Can I make the chocolate frosting in advance (2 days before) and store it in the fridge?

Hi Rosie,I always love your blog! It’s so beautiful and never fail to surprise me. May I know roughly how many teaspoon of coffee/espresso powder do I need to put in 1 cup strong black coffee? Thank you :)

Hey Rosie,
I bookmarked this recipe a looooooong time ago – I have a favorite chocolate cupcake recipe I use but I’m always on the lookout to improve and is this one is close but not exactly the same to mine, thought I would give it a try. I mean how could you resist those amazingly gorgeous drool-worthy photos?

I made two batches of these last night. The first time, I followed the recipe to a T and I have to say I found them very salty – to the point that I couldn’t even finish half of 1 cupcake. I am wondering if anyone else had this same problem? I just reread the comments above and seems like everyone has been very happy with the recipe. Anyway, I made a half batch straight away and left out the salt altogether. It definitely needs some but I have to say this recipe yields a very moist, sturdy and chocolatey cupcake. I look forward to making them again for my family.

Hi Cat! I’m really not sure what happened there, but I’ll make another batch to see. In the meanwhile, I’ve decreased the salt in the recipe, so it should be good now. I hope that helps, and thanks so much for the comment and for letting me know!

Just made 60 of these for a friends birthday and they were an absolute hit! the batter was very runny as you said but made for an extremely moist delicious cake. the filling was sticky so just a heads up when your filling those cupcakes. The frosting was not too sweet which balanced out the marshmallow. Thanks so much for posting this great recipe!

Hi Rosie, I just realised that for the Malted Belgian Chocolate Frosting recipe you have halved it from your Campfire delight 6 layers cake to the Cupcake recipe one. Everything is halved apart from the icing sugar where you go from 4 cups for the cake to 1 cup for the cupcakes one, any reason?
I am planning to make a birthday cake with vanilla layer cakes, what chocolatey frosting would you recommend the malted one, nutella cloud one or a more simple chocolate fudge icing?
I look forward to your response and advice!!
Thanks in advance,
Charlotte

I made these today, they’re so good! Everything balances so well, not too sweet with great chocolate flavor and a fluffy and moist texture! Thanks for another yummy recipe- I have to say, every recipe of yours that i’ve made has been excellent! God has really blessed you with great talent! Thanks for sharing!

Love this and cannot wait to try them tonight!!!
One question, can I substitute the coffee with anything else? I’m not sure if the coffee flavor is very noticeable but I’m not too fond of coffee/coffee flavors.
Thanks for the recipe and for any suggestions you may send my way!

I tried this last night, I used a different frosting, I used Cooked frosting and added 3/4 cup of ovaltine and only used marshmallows for the filling, (I couldn’t find marshmallow fluff) It still tasted amazing! I was worried that the toasted marshmallows were too hot when I added it because the butter was a melted mess, but everything got incorporated, however my filling was yellow. Maybe I didn’t cream the butter enough.

But everything was so delicious, I couldn’t stop eating it. I was worried that the cupcake batter would overflow but it didn’t. Everything was lovely and wonderful.

Ever since I found out about your blog a few months ago, I visit everyday and read almost everything and I keep re-reading everything!

Thank you for the wonderful treats Rosie! I hope to meet you some day! :)

Hi Rosie!
1st let me say that you are amazing! Everything you make looks divine, photos & videos are the best & your recipes, well I just can’t say enough! Every one I try is amazing! Thank you for all the inspiration, hope to be as great as you one day!

So I made these just now & they taste incredible. BUT… I must have done something wrong with the marshmallow filling. When I threw the roasted marshmallows in they got kind of hard & chewy and there are sticky limps in the filling?? Was I not supposed to brown them? Or maybe I let them cool too long? ANy idea what I did wrong? Or is the filling supposed to be that way?
Would love to heat back from you!
Thank you!
Donna
p.s. your kids are darling!!!

I have made these numerous times, and the last time I made them I noticed that the recipe seemed to have changed a little? I don’t remember putting cornstarch in the recipe before, and it seems like there was more coffee in the recipe before? I felt like when I made them this time, they were not as moist as in the past! Am I just crazy?

I first made the cake for a friends birthday and I have since made the cupcakes several times! Thank you for such a delicious recipe! I do have one question for you, I have made these cupcakes 3 times and each time I end up with only 10 or 11, never the full dozen. How do you ensure all of your cupcakes are the same size?

Hi Rosie! Those cupcakes look wonderful and full of chocolatey goodness! Whoa did i just say that? (I’m usually a vanilla person) But I am just wondering, Can you substitute the marshmallow fluff/cream with just more toasted marshmallows? If so, how would you make it? – An eager foodie

Dear Rosie,
I absolutely love your recipes. I just ordered the Cacao Barry Extra Brute c. powder like you recommend. I normally use Valhrona c. powder. I understand that the Cacao Barry is dutch processed. I have been straight substituting one for the other and haven’t had any cake problems. Now that I know, I am completely confused since I thought it is not possible to substitute them.

I would appreciate some advice since I am baking cupcakes later today.

I made these cupcakes last night and they are so good! thank you.. I did have a little problem with the marshmallow filling. It was really sticky. When I tried to fill the cupcakes with the marshmallow filling, it keep sticking to the bag and when I pulled the bag away it pulled out. Please let me know what I did wrong? I had to get a new bag and make the hole bigger and that did work but it was sticky. thank you.

I just made these cupcakes tonight for my husbands birthday and they look great! I’ve made the cake version of this before and everyone in my family loved it. I doubled the recipe for the cupcakes so I could have 24 and the cake and the marshmallow filling were just enough but there was so much left over chocolate frosting. You could probably get away without having to double the recipe for that portion. Thanks so much for the recipe!

Hi Rosie! I absolutely LOVE your blog and your recipes!
I wanted to ask you if there is a substitute for the Ovaltine Classic in the Malted Belgian Chocolate Frosting recipe? I live in Spain and I wasn´t able to find that ingredient. Thank you!

Just made these and they look just like yours….minus the beautiful vintage cake tray. I’m so happy with them. Your instructions are very clear and concise.
I’m from UK and here there’s an obsession with Hummingbird Bakery. I was so excited to get their recipe book, but have found that they are extremely overrated. I’ve made their cakes and they’ve always been a disappointment in both look and taste.
Thank you and what a lovely blog you have.
If only I had the time band space to make all those amazing layer cakes.
P.S I also used Milo and they’re just as tasty.

I made these today, and they are incredible! This is the 3rd recipe of yours that I have made, and all of them have turned out perfect. The combination of flavors you pick are great, and the recipes themselves are easy to follow and not too complicated for the average home baker. Thank you!

I made these today along with the chocolate birthday cupcakes with nutella frosting and they are delicious! I used my apple corer to hollow out the center for the filling and it worked prefect, thanks for the yummy recipes. Wish I could have posted pics!